Guest guest Posted September 30, 2004 Report Share Posted September 30, 2004 I didn't realize that this was called kimchi rather than sauerkraut. It's my usual and is EASY :-) Adapted from Nourishing Traditions recipe for sauerkraut, but using Nappa cabbage and omitting 1 Tab of carroway seeds because I don't like them..... Kimchi A head of Nappa cabbage2 cloves minced garlic1 Tab sea salt4 Tabs whey Chop cabbage as fine as pos. and put into a mason jar, pound it down to squish it and create juice. Add some minced garlic Keep adding more and more chopped cabbage and garlic until the jar is almost full, leaving 1" at the top for expansion. Dissolve sea salt in the way, and pour it on. Try to make sure the leaves stay under the liquid (I'm lucky and have a specially made clay dunker to do this for me :-)) Cover and leave on the counter for 2 days. This will then be ready to eat - it's really fast! Then refrigerate. It lasts a loooong time in the fridge :-) and the K9's Quote Link to comment Share on other sites More sharing options...
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